Double Chocolate Banana Muffins (Vegan)

By Jessica Hylton - - Updated

These Double Chocolate Banana Muffins are BURSTING with chocolate flavour! They are moist, soft and light, and taste absolutely delectable! They’re also vegan, gluten free and healthier than your typical muffins!

Hand holding a double chocolate banana muffin with a bite taken out.

Fun fact: These double chocolate banana muffins (what a mouthful) will surprise you. It’ll be a pretty awesome surprise too – filled with “wait, these are vegan?” and “wait, these are gluten too?!“. The answers are still yes and yes. These babies took quite a few recipe testing, but the results are definitely worth it. Soft, moist, light and fluffy are only a few words to describe these muffins. 10 minutes of prep time is all it takes to get these into the oven, and onto your plate.

A plate full of chocolate banana muffins with a whisk in the background.


By the way, I hope you had a great Valentine’s Day! I’m very aware that these would have been perfect, but I’ve been nursing a flu. The Mr. had it first (poor thing), passed it on to me the second he picked me up from the airport, and I’ve been a mini prisoner ever since. It’s been a while since I’ve been sick, and it still isn’t any fun. The Mr. ordered in fun, dessert, and a movie and we enjoyed Valentine’s from the comfort of our living room.

Pretty perfect celebration for me, minus the flu of course. Also, I had these chocolate banana muffins to celebrate it too.

A chocolate banana muffin broken in half with a plate of muffins in the background.

After just a bit of recipe testing, lots of ripe bananas, and taking bits and pieces from my gluten free banana bread, these babies were born. I’ve completely transformed that recipe, which was already healthy, to make these even better. Lots of delicious chocolate flavour, and surprisingly, the banana flavour is pretty subtle. According to the Mr. it went from banana ??????? to oh, banana!???? Full disclosure, these questionable emoji choices are all my own, yes, I’m a total weirdo.

Anyway, this is perfect if you aren’t too big on banana flavour because you really have to search for it, and even better if you’re a choco-holic like I am. One bite of these chocolate banana muffins, and you’ll definitely be hooked. Perfect way to use up all those super ripe bananas in your home that’ll guarantee everyone will eat them.

A plate full of double chocolate banana muffins with a bowl of chocolate chips in the background.



Instagram Jessica in the KitchenIf you try these Double Chocolate Banana Muffins please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.


A stack of vegan pumpkin chocolate chip muffins on a wood board.

Vegan Pumpkin Chocolate Chip Muffins

A hand holding a muffin with a bite taken out.

Double Chocolate Banana Muffins (Vegan, Gluten Free & Healthier!)

These Double Chocolate Banana Muffins are BURSTING with chocolate flavour! They are moist, soft and light, and taste absolutely delectable! They’re also vegan, gluten free and healthier than your typical muffins!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 10 servings
Course Breakfast
Cuisine American

Double Chocolate Banana Muffins (Vegan, Gluten Free & Healthier!)

  • 4.5 ounces gluten free oat flour 127g/1 cup
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup cocoa powder
  • 1 flax egg
  • 1/4 cup maple syrup 84g
  • 1/4 cup coconut oil 50g
  • 1 teaspoon vanilla extract liquid or gel or 1/2 of a vanilla bean, scraped
  • 3/4 cup mashed bananas very ripe bananas
  • 1/4 cup unsweetened almond milk
  • 3/4 cup chocolate chips plus a few extra for on top*


Double Chocolate Banana Muffins (Vegan, Gluten Free & Healthier!)

  • Preheat the oven to 350 degrees. Prepare a muffin tin or line with cupcake liners. If preparing the actual tin, using parchment paper, rub the insides of a muffin tin holders lightly with coconut oil, then sift cocoa powder over to coat insides and shake off the excess in and on top of the tin. So essentially, flouring and buttering like you would a cake pan. Set aside.
  • In a small bowl, whisk the flour mix, baking powder, baking soda, xanthan gum, sea salt and cocoa powder to combine.
  • In a medium bowl, add the flax eggs, maple syrup and the coconut oil. Whisk together for about 1 minute until incorporated. Add the vanilla extract/bean, the mashed bananas and the almond milk. Mix together for about 1 minute until bananas are completely incorporated. Add the dry ingredients to the wet and mix again, scraping the sides and ensuring everything is combined. Do not over mix.
  • Fold in the chocolate chips. The batter should be very thick.
  • Spoon the batter into the muffin tin holders. I like to do 10 larger muffins, but you could also do 12 normal sized muffins. Add a few extra chocolate chips on top if you'd like, it makes them prettier!
  • Bake the muffins for 20 to 23 minutes. I've done both times and prefer 23 minutes. Remove from oven and let cool for 5 minutes, then using a butter knife or a toothpick, slide around the edges of the muffins and remove. Place on a cooling rack to cool completely. Enjoy!
  1. These muffins are vegan and gluten free.
  2. *The calorie count will all depend on the type of chocolate chips you use. Dark chocolate is lowest in calories, and using stevia sweetened such as Lily’s Dark Chocolate Baking Chips will be the best choice, for example. You can also reduce to 1/2 cup chocolate chips if you’d like.
    Store these muffins in an airtight Tupperware container. They should last at least 4 days on your counter top before they begin to get harder.


Calories: 216kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Sodium: 227mg | Potassium: 167mg | Fiber: 3g | Sugar: 13g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating


  1. Merri says:

    Hi these look amazing! I try to be vegan and oil free . Do you think I can omit the oil? Maybe sub another flax egg?

    • Jessica says:

      Hi Merri,

      Oh I’m really not sure since I’ve not tested that! The oil really helps with moisture. I can’t guarantee it, but maybe another REALLY MOIST banana equivalent to that amount? I hope that helps and please let me know if you try it!

  2. Julie says:

    These are delicious!! Thank you for this wonderful recipe!! My boyfriend and I have both gobbled down several of these since I baked them this morning. As I was putting the recipe together, I realized that I didn’t have any flax, so substituted it with 1 tbsp of Chia seeds soaked in 3 tbsp of water for 15 minutes and it worked beautifully. These are delicious and I’m thrilled to add another healthy vegan snack to my arsenal!! Thank you!!

    • Jessica says:

      Hi Julie,

      Aww thank you so much and you’re so welcome!! Great to know chia seeds work so well here too!!

  3. Shelley Bennett Trifos says:

    These muffins are easy to make, and taste absolutely divine! Every time I serve them, I am asked for the recipe. They are also my mother’s new go-to treat to have on hand. Thank you so very much!!

  4. Debbie Garnaut says:

    5 stars
    These were so delicious and chocolaty. Enjoyed by adults and kids. I halved the maple syrup and didn’t have xanthum gum so used a teaspoon of ground flax. Came out perfectly. Love your recipes!

    • Courtney | Jessica in the Kitchen says:

      YAY! We’re so happy you and your family enjoyed it, Debbie! Thanks for sharing!

  5. RANDY E THILL says:

    5 stars
    Ha! I left my comment on the freezing bananas page instead of this one, so here is a copy for folks who need a good recommendation for the recipe. And…btw…for that person who asked about omitting oil. Bananas and apples are often used as substitutes for oil. Banana ratio is 3/4 c banana for 1 cup oil. Applesauce ratio is 1:1.

    For two days I’ve been going to make some muffins and put it off. Today your post leading to chocolate/banana/chocolate chip muffins came as a sign from the universe! I quickly took a frozen banana from the freezer, took a nap while they thawed, and got busy making them! Delicious and PERFECT! I did have to use a substitute for oat flower as I can’t eat oats, but everything else was handy and went together perfectly. Hot out of the oven I slipped some to my neighbors on both sides after I taste-tested. I’m sure I’ll hear good reviews from them. Thanks for a way to help let them know I am thinking about them!
    I have this recipe printed out and ready for another time I want to impress folks! (I have to tell you, I promised myself I would NEVER make chocolate or chocolate chip muffins…just cause that’s just not a good breakfast habit. I rationalized by telling myself they are cupcakes and am having them for an afternoon snack! .)

    • Gavin | Jessica in the Kitchen says:

      Haha! Wow, Randy thanks so much for sharing! There has been many a night where I promise myself that this would be my last time eating a recipe. Your rationalization skills are top-notch I must use that one day. Thank you so much for your review and I hope you have an amazing day!

  6. Maureen Mulvaney says:

    5 stars
    These muffins are amazing: moist, fluffy, rich and yet they’re GF, refined sugar free (except for any added choc chips )AND so easy and fast to make. What more could one ask for? They check all the boxes for my family, like so many of Jessica’s recipes! These are going to be in constant rotation!!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you and your wonderful family enjoyed this recipe Maureen! Thank you so much for reading and leaving such a nice comment!

  7. Sylva says:

    5 stars
    Excellent. .

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